Blender Cornbread

Do you like my cornbread stacking abilities? 😀 This is an amazing cornbread, that regrettably, I cannot take credit for! To view the recipe on its original page visit this site. I have tweaked it a little, so it won’t be exactly the same, however, it is plain silly to change a great recipe too much!

When I made this cornbread, it seemed to be gone in an instant! In my house it is considered to be the best cornbread ever made. It is very light and fluffy with hint of delicious sweetness. It pairs wonderfully with chili and is super easy to make.

Ingredients:

• 1 c. whole yogurt
• 1/4 c. melted butter
• 3 tbs. honey or maple syrup
• 1 1/3 c. whole kernel dried corn
• 2 eggs
• 2 tsp. aluminum free baking powder
• 1 tsp. salt

1. Place in a blender the first 4 ingredients and blend on high for 2 minutes until corn is like a coarse sand. (This is very loud, so be prepared!). If it doesn’t get completely ground at this stage, don’t worry! Move on to the next part.
2. Cover blender and leave overnight.
3. About 45 min. before you want to eat, preheat oven to 350 degrees.
4. Grease a small cast-iron skillet with butter or bacon grease. (the skillet I used is about 8 inches round.)
5. Add the rest of ingredients to your batter and blend until combined.
6. Pour batter into skillet and bake for 25-35 minutes or until top is golden and toothpick comes out clean.

You do not need to use a cast-iron skillet, you may use an 8″ square baking pan if you choose. I happen to like the cast-iron flavor and “old-fashionedness” of it. 😉